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In a bowl, combine the flour, garlic powder, lemon pepper, paprika, dried parsley flakes, and chicken bouillon.
Dredge the chicken breasts in the flour mixture, ensuring they are well coated.
Heat oil in a large skillet over medium heat and add the coated chicken breasts. Cook until golden brown on both sides and cooked through, then remove from the skillet and set aside.
In the same skillet, melt the unsalted butter and add the diced onion. Sauté until the onion is translucent.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and lemon zest, mixing well to combine.
Return the chicken to the skillet, allowing it to simmer in the creamy sauce for a few minutes.
Season with additional dried parsley flakes and black pepper to taste.
Serve the chicken garnished with parsley and lemon slices, drizzling the sauce over the top.